The Effect of Enrichment with Sargassum illicifolium, Ulva lactuca and Gracilaria cortica Algae on Physicochemical and Microbial Properties of Processed Fruits (Sour Date Purees and Apple Paste)

الموضوعات :

somayeh Ranjbar-Shamsi ¹ ( PhD of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. )
Anousheh Sharifan ² ( Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. )
Mozhgan Emtyazjoo ³ ( Assistant Professor of the Department of Marine Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran. )
Maryam Moslehishad ⁴ ( Assistant Professor of the Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran. )

تاريخ الإرسال : 08 الجمعة , شوال, 1444 تاريخ التأكيد : 09 الثلاثاء , ذو الحجة, 1444 تاريخ الإصدار : 16 الأحد , ربيع الأول, 1445

الکلمات المفتاحية: "Gracilaria cortica", "Algae", "Processed Fruit", "Ulva lactuca", "Sargassum Illicifolium",

ملخص المقالة :

Introduction:Currently, processed fruits and leather are consumed as one of the most popular goodies in the country and the position of this product in the food basket of Iranian families is gradually becoming important. Materials and Methods:The aim of this study was to investigate the effect of Sargassumillicifolium, Ulvalactuca, and Gracilariacortica algae at different concentrations (1.5 and 3%) on the physicochemical (moisture, ash, pH, acidity, SO2, amino acid composition, and texture), microbial (total count, coliforms, Escherichia coli, Staphylococcus aureus, acid resistant bacteria, mold and yeast) of processed fruit.Results: The results showed that the moisture content, ash, insoluble ash, pH, acidity, salt, and sulfur anhydride in different samples were the range of the national standard of Iran. The moisture content decreased while as pH increased during the storage period. Seventeen amino acids including essential and non-essential amino acids such as aspartic acid, glutamic acid, serine, histidine, glycine, threonine, arginine, alanine, proline, tyrosine, valine, methionine, cystine, iso-leucine, leucine, and phenylalanine were identified. The microbial contamination of samples decreased during storage. Escherichia coli and Staphylococcus aureus count was not reported in any of the samples. The coliforms, acid-resistant bacteria, mold, and yeast populations of different samples didn’t show significant differences (p˃0.05). Conclusion:Since the addition of algae did not adversely affect the sensory properties of the processed fruits, they can be used in the formulation of functional products.Keywords SargassumIllicifolium . Ulvalactuca . Gracilariacortica .Algae . Processed Fruit

المصادر:

AACC. (2000). Approved Methods of the American Association of Cereal Chemists, 10th Ed., Vol. 2. American Association of Cereal Chemists, St. Paul, MN.

Abd El‐Baky, H.H., El‐Baz, F.K. & El‐Baroty, G.S. (2009). Natural preservative ingredient from marine alga Ulva lactuca L. International Journal of  Food Science & Technology, 44(9), 1688-1695.

Abirami, R.G. & S. Kowsalya. (2011). Nutrient and Nutraceutical Potentials of Seaweed Biomass Ulva lactuca and Kappaphycus alvarezii. Journal of Agricultural Science and Technology, 5, (1), 183-188.

Agustini, T.W., Suzery, M., Sutrisnanto, D., Ma’ruf, W. & Hadiyanto M. (2015). Comparative study of bioactive compounds extracted from fresh and dried Spirulina sp. Procedia Environmental Science, 23, 282-289.

Awad, N.E. (2000). Biologically active steroid from the green alga Ulva lactuca. Phototherapy Research, 14, 641–643.

Christwardana, M., Nur, M. A. & Hadiyanto. (2013). Spirulina platensis: It’s potential for functional food. Journal of Applied Food Technology 2(1): 1-4.

Golmakani, M.T., Moayyedi, M., Raissjalali, A., Pesaran, Y. & Aghajani, A. (2015). Investigation of Physicochemical, Nutritional, Textural, and Sensory Properties of Iranian Yazdi Cupcake Enriched with Spirulina (Arthrospira platensis) . International Conference on Latest Trends in Food, Biological & Ecological Sciences. [InPersian].

Guiry, M. (2009). Seaweed site, seaweed web site, National University of Ireland, Galway, URL: http://www.seaweed.ie/algae/seaweeds.html.

Hafezieh, M., Moradi, Y., Pourkazemi, M., Dadgar, S., & Sharifian, M. (2017). Determination of proximal and chemical composition of Sistan and Baluchistan Province geographical beaches strain of Sargassum ilicifolium. Iranian Scientific Fisheries Journal, 25(4), 133-144.

ISIRI. (2018). Iranian National Standardization Organization. INSO. 3308.2nd Revision. Apple paste- Specifications and test methods.

ISIRI. (2019). Iranian National Standardization Organization. INSO. 11088.2nd Revision. Processed fruit - Specifications and test methods

Kim, S.K., Pangestuti, R. & Rahmedi P. (2011). Sea lettuce: culinary uses and nutritional value. Advance Food and Nutrition Research, 64, 57-70.

Liu, H.J.; Chang, B.Y.; Yan, H.W.; Yu, F.H. & Liu, X.X. (1995). Determination of amino acids in food and feed by derivatization with 6-aminoquionolyl-Nhydroxysuccinimidyl carbamate and reversed-phase liquid chromatographic separation. Journal of AOAC International, 78(3), 736-744.

McHugh, D. J. (2003). A guide to seaweed industry. In FAO (Eds.). FAO fisheries technical paper. Rome. 1-118.

Muralidhar, A.P., Syamala, K., Prakash, C., & et al. (2010).  Comparative studies of fatty acid composition of three marine macroalgae collected from Mandapam region: south east coast of India. World Applied Science Journal, 11(8), 958-65.

Ohta, S., Shiomi, Y., Kawashima, A. & et al. (1995). Antibiotic effect of linolenic acid from Chlorococcum strain HS-101 and Dunaliella primolecta on methicillin-resistant Staphylococcus aureus. Journal of Applied Phycology, 7, 121–127.

Pattamaan, R.A. & Anong, C. (2006). Nutrition evaluation of Tropical Green seaweeds Sagassum and Grasilaria. Kasetsart. Journal of National Sciences, 40, 75-83.

Ranjbar-Shamsi, S., Sharifan, A., Emtyazjoo, M. & Moslehishad M. (2021). The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae. Journal of Food Quality, 6017877, 1-11.

Rupérez, P. (2002). Mineral content of edible marine seaweeds. Seaweeds for Food and Industrial Applications. Food Chemistry. 79, 23-26.

Rupérez, P, & Saura-calixto, F. (2001). Dietary fibre and physicochemical properties of edible Spanish seaweeds. European Food Research Technology, 212, 349-354.

Sangwan, V., Tomar, S.K., Singh, R.R.B, Singh, A.K. & Babar, A. (2011). Galactooligosaccharides: Novel Components of Designer Foods. Journal of food science. International Dairy-Journal.

Sanchez-Machado, D.I.; Lopez-Cervantes, J.; Lopez- Hernandez, J. & Paseiro-Losada, P. (2004). Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food Chemistry, 85: 439-444.

Shaghuli, S., Maryamabadi, A., Mohebbi, G.H., Barmak, A., Armin, S., Vazirizadeh, A., Gudarzi, S. & Saleki, M. (2017). Determination of Fatty Acids Profile and Physicochemical Study of Sea Lettuce (Ulva lactuca) Oil from Bushehr City Coasts. ISMJ, 20(2), 143-162.

Shahbazizadeh S, Khosravi-Darani K, Sohrabvandi S. (2015). Fortification of Iranian Traditional Cookies with Spirulina platensis. Annual Research & Review in Biology 7(3), 144-154.

Valerie, A.; Irmouli, G.; Fleurence, J.; Lamghari, R.; Lucon, M.; Rouxel, C.; Barbaroux, O.; Bronowicki, J.P.; Villaume, C. & Gueant, J.L. (1999). Nutritional value of proteins from edible seaweed Palmaria palmata (Dulse). Journal of Nutritional Biochemistry, 10, 353-359.

Yu-Qing, T., Mahmood, K., Shehzadi, R. and Ashraf, M.F. (2016). Ulva lactuca and its polysaccharides: Food and biomedical aspects. Journal of Biology, Agriculture and Healthcare, 6(1),140-151.